Barolo Paiagalo 2020 - Giovanni Canonica

Barolo Paiagalo - Giovanni Canonica

Obtained from Nebbiolo grapes coming from the half and half of the Paiagallo vineyard, located between 300 and 400 meters in altitude. Manual harvesting takes place in October, fermentation is spontaneous and lasts for 30-40 days without temperature intervention. Following the refining of cement and Slavonian oak barrels of 20 hectoliters for at least two years. Only 6000 bottles produced. Paiagallo is a red discharge with orange hues. Fine and elegant nose of ripe fruit, spicy notes and balsamic accents. In the mouth is fresh, full, elegant almost earthy with well-integrated tannins. Long lasting.

Service

It is recommended to taste it at a temperature of 16/18 ° in balloon goblets. Wine that has a long life in front of it. It is advisable to open it a few hours before you taste it.

Pairing

Barolo Paiagallo is to be tried with succulent and flavorful dishes, to try with a braised Barolo.

Winery: Azienda Agricola Giovanni Canonica

The farm of John Canonica is the antithesis of rhetoric but it promises a stable and substance, heralding wines sincere, spontaneous, never mediated by wine artifices. Less than three hectares of vineyards, along the slope of Paiagallo location, just meters from the heart of Barolo country, in the province of Cuneo, almost entirely planted with nebbiolo, except for a patch of barbera vines. A vineyard faces south-east, about 350 meters above sea level. No Official certification: in the vineyard Giovanni Canonica not diserba, does not use synthetic products, but only copper and sulfur, by wine-growing tradition of the past. Not only preserve old habits: a choice "strong", in Langa where the monoculture of the vine has often brought with it upheavals of the landscape and agricultural techniques. No cellar, also vinification is of traditional type. The long fermentation takes only indigenous yeasts and without any additives. No technological temperature control. In accordance with the specification of barolo legislation, Paiagallo has matured for at least three years in cask. No barrels or small packages, but only Slavonian oak from 20 hl.